Chocolate Bean Pudding for Breakfast – Yes Please!

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Gasp, shock, horror!
I have processed food in my house!
I have gluten-free Weetbix in my pantry and puffed rice. And rolled oats, organic rice cakes, and brown rice crackers.

My approach to eating well is this – eat mainly vegetables, some fruit, nuts, seeds, good quality eggs and meat and minimise processed packaged food. When it comes to processed packaged food, I choose them consciously by understanding what’s in them. They are a minimal part of our diet, but they are what I call my fall-back food. You know, for the times when the wheels fall off or you’re in a mad rush.

This week I have been short on time and so the bus-hold has had porridge and Weetbix most days for breakfast. Today, I didn’t have to rush madly so I wanted to make a breakfast which was a little special. The result was this Chocolate Bean Pudding. It’s loaded with protein and good fats to keep our tummies full for longer – just what we need because we’re driving for about 3 hours today.

Chocolate Bean Pudding

Prep Time: 15 minutes
Servings: 4

Equipment

  • food processor

Ingredients

Instructions

  • Add sunflower seeds and chia seeds to a processor and blitz until it’s a fine meal.
  • Rinse and drain the red kidney beans, then add them to the processor.
  • Add the rest of the ingredients.
  • Using high speed, combine all the ingredients until they are ‘mushed’ (technical term) together.
  • Now use medium speed for 2-5 minutes to make the pudding the consistency your family would prefer (I left mine a little textured – our daughter liked it, our son not so. I needed it to be smoother for him).
  • Divide the pudding up into 4 bowls and serve with fresh fruit and a sprinkle of pepitas.

Notes

Another 3 Ways

  1. Add more liquid along with some ice to turn this into a smoothie
  2. Add a good dollop of this on top of cereal to make your cereal breakfast more nutritious.
Enjoy for dessert with some fresh berries and shaved dark chocolate.
This could also be a dessert or even put in the lunchbox for school.
Tried this recipe?Let us know how it was!
Course Breakfast, Dessert, Freezer Friendly, School Lunches, Side Dish, Snack, Special Occasion - Kids Party
Keyword Avocado, banana, cacao powder, chia seeds, kidney beans, sunflower seeds
Allergy Dairy Free, FODMAP Friendly, Gluten Free, Lactose Free, Nightshade Free, Nut Free, Oil Free, Peanut Free, Refined Sugar Free, Salt Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Paleo, Raw, Vegetarian

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About the Author: Belinda Smith

Belinda Smith is a Mum, a Health & Wellness Coach, and the creator of The Mad Food Science™ Program and The 5 Minute Healthy Lunchbox System™. Belinda has spent the past 2 years travelling Australia in their Big Green Bus “Kaley”, empowering kids to make better food choices, and making it easier for parents to get their kids eating healthier. Bel has visited 90 schools Australia wide and empowered over 20,000 children and parents to make better food choices. She is a Jamie Oliver Food Revolution Ambassador, and was dubbed “The Lunchbox Vigilante” by Channel 7 Sunrise. Bel appears regularly in national and regional TV, radio and press. Her vision is for kids to choose real food every day as their normal food.

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